Crispy Chicken Fingers with Vegetables and Low fat Blue Cheese Dressing

Crispy Chicken Fingers with Vegetables and Low fat Blue Cheese Dressing 
(makes about 20 chicken fingers)

3 Chicken Breasts
3/4 cup whole wheat Bread Crumbs
2 eggs
1/2 cup Flax seed meal (you can also use almond- or coconut flour)
2 tablespoons Flax seed (ground)
Extra virgin olive oil
Salt and Pepper

1. Preheat the oven to 350 degrees.
2. Cut the chicken breast into thin strips, place the strips into a large, resealable plastic bag. Add salt and pepper.
3. In a small bowl, mix the eggs,  Pour mixture into bag with chicken, make sure the egg covers the chicken.
4. In another large, resealable plastic bag, mix together the bread crumbs, flax seed meal and flax seed add some more salt and pepper. Place chicken in the flour mixture bag. Seal, and shake to coat.
5. Place parchment paper on an oven pan, spray with a little bit of PAM. Place breaded chickens on it.
6. While chicken is in the oven rinse and cut asparagus and the green pepper. Cook in a skillet on medium heat until done but crispy (about 6-8 min.
7. Take out of oven and turn after 15 min, bake until golden brown and juices run clear (about another 10 min). 
8. Serve the chicken with the vegetables.

Low fat Blue Cheese Dressing
1 cup low fat Greek Yogurt
1/4 cup Vegenaise
1/4 cup crumbled Blue Cheese (low fat)
Salt and Pepper

Mix everything together in a small bowl, serve!